Skonsuterta (I)

Skonsur cake (savoury)

Skonsur are, in a sense, “pancakes in Icelandic”. Small, thick pancakes in contrast to the larger, wafer-thin "Pönnukökur". The skonsur is often eaten "as is", sprinkled with sugar, cinnamon or powdered sugar to taste and/or with jam. If you want something a little more festive, layer the Skonsur with the appropriate filling (sweet or savory) to make a Skonsur cake. These are very popular at Icelandic (cake) buffets, especially in the run-up to Christmas, but also throughout the rest of the year.

One more note:

No, you can't actually make this skonsur fresh for breakfast, because it takes quite a long time to fry all the skonsur in a pancake pan at low heat. I think it took me about two hours. But if you were to bake at a higher heat, the outside would probably be burned before the dough on the inside was cooked through. So the only thing left to do is start early, ideally prepare the day before!

Ingredients

720 g flour
120 g sugar
4 tsp baking powder
1 pinch of salt
2 eggs
600 ml lukewarm milk
3 Tbsp rapeseed oil

250 g mayonnaise
150 g sour cream
200 g cooked ham
4 hard-boiled eggs
1 small can of pineapple
1 pinch of coarse sea salt
1 pinch of black pepper


Preparation

Mix flour, sugar, baking powder and salt in a large bowl...

...then add the eggs first,...

...then the milk,...

...finally stir in the rapeseed oil...

...and work everything into a smooth dough.

Fry 1 to 2 tablespoons of batter in an ungreased pancake pan over low heat until golden brown on both sides. (Carefully flatten the dough a little in the pan into as round a shape as possible.)

The dough is enough for approx. 16 to 18 skonsur.

Then prepare the filling:

Mix the mayonnaise with the sour cream.

Cut the cooked ham and the canned pineapple into small pieces, dice 3 of the eggs and stir both into the mayonnaise-cream mixture.

Season with salt and pepper.

Then first place one skonsur on a cake plate, spread it with a layer of ham and egg salad, then place the next skonsur on top and spread it again with the salad and put the third skonsur.

Finally, decorate the layer of ham and egg salad on the top skonsur as desired and serve the skonsuterta.

[Translated from here.]